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Irish Potatoes

(1 Votes)
2 Min
20 Min
22 Min

Okay, okay, no self-respecting St. Patrick's Day corned beef would be complete without the crunch and taste of cabbage! Well, we've just made it partners with our mashed potatoes, so now we've got an old favorite that's traditionally called Champs, but it's got a modern twist!

What You'll Need:
  • 1/4 cup (1/2 stick) butter
  • 1 small head cabbage, shredded (about 8 cups)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups warm mashed potatoes
What To Do:
  1. Melt the butter in a large skillet over medium heat. Add the shredded cabbage, water, salt, and pepper; cover and cook for 15 minutes, stirring occasionally.

  2. Uncover and cook for 5 more minutes, or until wilted, stirring frequently. Add the potatoes and mix just until combined; serve.

  • Champ Potatoes can really be made with any type of vegetables added to potatoes, but I like this cabbage version as the perfect go-along for Corned Beef and Carrots. Season yours with extra salt and pepper if desired, and don't worry about using instant mashed potatoes. (That's what I do!)
  • Plus, if you liked this recipe, be sure to check out another Irish favorite with our Slow Cooker Corned Beef & Cabbage.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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that sounds great--i love to put veggys in my potatoes makuing sure everybody eats some kind of vegetable


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